Description
Irresistibly Cozy Chestnut Pumpkin Mushroom Tarts to Warm Up Your Table
Ingredients
Scale
- 250g (1 2/3 cups) plain flour (all-purpose)
- 125g (1/2 cup) unsalted butter, cold and cubed
- 1 medium egg
- 1–2 tbsp cold water
- A pinch of salt
- 200g (7 oz) fresh pumpkin, chopped into cubes
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 200g (7 oz) fresh mushrooms, chopped (e.g., Paris or chestnut mushrooms)
- 100g (3.5 oz) cooked chestnuts, chopped
- 2 tbsp chopped fresh parsley
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- Salt and pepper, to taste
- 2 medium eggs
- 150ml (2/3 cup) crème fraîche or heavy cream
Instructions
- Mix flour and salt in a food processor. Add butter and pulse until crumbly. Add egg and cold water until dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 180°C/350°F. Roast pumpkin cubes with olive oil for 20–25 minutes until tender and caramelized. Set aside.
- Sauté shallot in oil until soft. Add garlic and mushrooms; cook until moisture evaporates. Stir in chestnuts, roasted pumpkin, thyme, parsley, salt, and pepper. Cool slightly.
- Roll out dough, line tart pans, chill 10 minutes. Prick bases, line with parchment, fill with baking beans. Bake 10 minutes, remove beans, bake 5–8 minutes more until golden.
- Whisk eggs and crème fraîche. Spoon filling into tart shells, pour egg mixture over. Bake 15–20 minutes until golden and set.
- Cool slightly before serving warm or chilled.
Notes
- Perfect for cozy fall gatherings or elegant dinner parties.
- Can be served warm or chilled.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 310
- Sugar: 3g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg